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12Ingredients
75Minutes
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Description
Italian sausage in a creamy tomato sauce nestled into squash halves makes for a cozy meal on a cold evening. This recipe works with either butternut or delicata squash. Delicata squash is delicious, but it's hard to locate outside the fall months.
Ingredients
US|METRIC
4 SERVINGS
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Directions
- Preheat the oven to 400°F.
- Cut the ends from the squash, then slice in half lengthwise. Use a spoon to remove the seedy internal cavity from each squash half. Arrange the halves cut-side down on a parchment-lined baking sheet.
- Roast the squash on middle rack of oven until it is fork-tender, 40-45 minutes. While the squash bakes, prepare the filling.
Reviews(11)

Elizabeth Miedzinski 9 months ago
It was good for what it was…but I think next time I’ll try a recipe that carved out and incorporates more of the butternut squash into the mix rather than just filling in the small cavity.

Greetings a year ago
This was my first time making anything like this and it was very good! I will definitely keep it in mind to make again. I had lamb smoked sausage that I cut into small pieces and I used gruyere instead of Parmesan just because I needed to use it up.

Alisa Schrimpf a year ago
Such an incredible dish!! I only had deer sausage but it was absolutely incredible. highly highly recommend 👌

Kristine a year ago
This was great! However I made it as a vegetarian dish and omitted the sausage. I used half and half rather than cream. I also roasted the squash in my air fryer on roast at 375 for 25 minutes.

Tanya a year ago
I cut too much off the end of the squash so didn’t have a hole to fill, but it still tasted amazing!

Janelle 2 years ago
I had to improvise with a couple ingredients considering we are in midst of the world pandemic. It was just as amazing had I followed the recipe as set out